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cup coarsely chopped gluten-free candied almonds
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Steps
1
Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease bottoms only of 2 (9-inch) round cake pans with shortening.
2
Make cake mix as directed on box, using water, butter and eggs and stirring in almond extract. Bake as directed. Cool 10 minutes; run knife around edge of pans to loosen. Remove cakes from pans to cooling racks. Cool completely, about 1 hour.
3
In chilled large bowl, beat whipping cream, powdered sugar, pumpkin pie spice and vanilla with electric mixer on high speed until stiff peaks form. Fold in pumpkin.
4
Cut each cake horizontally to make 2 layers. Place 1 bottom layer, cut side up, on serving plate; top with one-fourth of the whipped cream mixture. Top with another cake layer, cut side down. Top with one-fourth of whipped cream mixture. Repeat with remaining 2 layers and whipped cream mixture. Sprinkle with almonds. Refrigerate 2 hours. Cover and refrigerate any remaining torte.
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Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
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Nutrition Facts
Serving Size:1 Serving
Calories
310
Total Fat
15g
0%
Saturated Fat
9g
0%
Sodium
300mg
0%
Total Carbohydrate
43g
0%
Dietary Fiber
1g
0%
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 2 Other Carbohydrate; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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